Ingredients :
- 2 cup milk, divided
- 1 packet active dry yeast
- 1 tbsp vanilla sugar
- 1 tbsp coconut sugar
- 1 tbsp coconut creme liquer
- 1/2 cup coconut oil, melted
- 1/4 cup butter melted
- 3 eggs
- 3 tsp vanilla extract
- 1 tsp almond extract
- 3 cups AP flour
- 1/2 tsp salt
Method :
- Warm 1 cup milk in the microwave (about 30 seconds on high). Add vanilla sugar, coconut sugar, and yeast. Let the yeast proof until a foam develops on top.
- Mix in remaining milk, eggs, coconut oil, coconut liqueur, butter, and vanilla and almond extracts
- Combine flour, coconut flour and salt in a large bowl. Form a well in the middle then pour mixture into the middle. Mix till combined into an even consistency.
- Cover with a wet paper towel and store in a warm place for 30 minutes up to 3 hours.
- Preheat your waffle iron. Place baseball sized hunks of batter and close iron. Cook for about two minutes
- Remove waffle from the iron and allow to cool for about 3 minutes.
- Serve with whipped cream, fresh fruit or whatever other toppings you want. You can store excess batter for up to three days in the fridge
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